This creamy vegan dressing is filled with fresh herbs and bright flavors that bring life to any dish! Vegan Green Goddess Dressing is a must-make for every season.
I tested this recipe recently and it absolutely blew my mind. It's a Vegan Green Goddess Dressing that makes every dish POP! It is filled with fresh herbs that are so perfect for this time of year when I'm craving bowls, salads, and wraps filled with veggies. I especially love it paired with my rainbow Vegan Summer Rolls!
Ingredients in Green Goddess Dressing
You may have seen bottled Green Goddess dressing at the store, and while I'll bet they're delicious, there's nothing like a homemade version with fresh plant-based ingredients!
- Soaked raw cashews - Soak your cashews overnight or speed the process by pouring boiling water over cashews and letting it sit for an hour or so. Learn all about How (and Why!) to Soak Cashews in this post.
- Fresh parsley
- Fresh tarragon
- More mixed fresh herbs: basil, dill, cilantro and/or mint - Use any or all of these, and customize the flavor to your liking! I love fresh herbs and find that more often than not they're the secret ingredient in my salads.
- Green onions
- Fresh chives
- A large lemon (juiced and zested for max flavor!)
- Extra virgin olive oil
- Garlic clove
- Maple syrup - This is optional! It can be left out to make this recipe Whole30 compliant!
- Salt and pepper
What is Green Goddess Dressing?
Green goddess is a creamy, tangy, and herb-filled salad dressing. It's typically made with mayonnaise and/or sour cream, chives, anchovy, tarragon, lemon juice, and pepper. My version is totally vegan and full of fresh flavor! It's much healthier than store-bought varieties.
Whenever I have fresh herbs to use up I make a batch of it. I love this Green Goddess dressing on salads, grain bowls, or as a dip for raw, grilled or roasted veggies. It's got fresh herbs and bright flavor! I love making a huge batch and storing it in a big jar in the fridge. Having homemade Vegan Green Goddess Dressing on hand makes all of my dishes taste amazing!
All About Cashews
I started with a creamy cashew base in this recipe. I use cashews all the time and they've become one of the most versatile ingredients I keep in my kitchen! Cashews are an excellent source of copper and a source of magnesium, manganese, vitamin K, phosphorous and zinc. See my complete guide on cashews which covers nutritional facts, health benefits and more.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator for up to six months in a large mason jar that is airtight. They can actually last up to a year if you store them in your freezer. Before using in this recipe I soak the cashews either overnight or using boiling water with my quick-soak method. Learn all about How (and Why!) to Soak Cashews in this post!
This Green Goddess Dressing recipe is vegan, gluten-free, refined sugar-free, and paleo. It's also Whole30 friendly if you omit the maple syrup (it's still delicious!). I hope you'll make it and tag me on Instagram! You can also leave a rating below, which is so helpful to me and other readers!
More Dressings I Love
Strawberry Balsamic Dressing
Mediterranean House Dressing
Green Tahini Sauce
Vegan Parsley Arugula Walnut Pesto
Three-Ingredient Homemade "Honey" Mustard
Jalapeno Chimichurri Sauce
Vegan Tzatziki Sauce
Creamy Vegan Garlic Cilantro Lime Sauce
Herbed Tahini Sauce
Dijon-Agave Apple Cider Vinaigrette
Vegan Strawberry Vinaigrette
@eatingbyelaine Homemade green goddess dressing 💚 #greengoddess #greengoddessdressing #homemadedressing ♬ original sound - eatingbyelaine
Vegan Green Goddess Dressing
- Total Time: 10 minutes
- Yield: 16 ounces 1x
- Diet: Vegan
Description
This creamy vegan dressing is filled with fresh herbs and bright flavors that bring life to any dish! Vegan Green Goddess Dressing is a must-make for every season.
Ingredients
- 1 cup raw cashews, soaked*
- 1 cup filtered water
- 1 large juicy lemon, zested and juiced
- 2 large cloves garlic
- 1 tablespoon extra virgin olive oil (optional for added richness)
- 2 teaspoons maple syrup (optional - but recommended)
- 1 ½ teaspoon fine salt
- ¾ teaspoon ground black pepper
- ¾ cup fresh parsley
- ¾ cup fresh chives (or 2 green onions), ends removed, chopped
- ½ cup mixed herbs (any combination of fresh basil, dill, cilantro and/or mint)
- 2 tablespoons fresh tarragon
Instructions
- Drain and rinse the soaked cashews just before using and add to blender with ½ cup water, lemon zest and juice, garlic, olive oil (if using), maple syrup (if using), salt and pepper. Blend for one minute on the highest speed until smooth and creamy. Add the other ½ cup of water to thin out as needed.
- Add parsley, chives, mixed herbs and tarragon. Blend briefly again until herbs are fully incorporated and desired consistency is reached. I like to leave some of the herbs intact.
- Taste and adjust flavors if needed adding more salt and pepper if desired.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
Equipment
glass storage containers with lid - small
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glass storage containers with lid - large
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To soak the cashews place in a mason jar (or any airtight container) and fill with 2 cups of filtered water. Place in the refrigerator overnight or at least for 6 hours. For a "quick soak" pour boiling water overtop the cashews and cover at room temperature for 30-60 minutes. After soaked, rinsed and drained the cashews will measure approximately 1 ¼ cup since they swell as they absorb the water. Learn all about How (and Why!) to Soak Cashews in this post!
The dressing will thicken slightly in the refrigerator after 1-2 hours. Add more water to thin if needed. Best served after it has been chilled for two hours.
If you love lemon flavor, add a second lemon (juice and zest!).
- Prep Time: 10
- Category: Condiment/Dressing
- Method: Blender
Jeanne says
So creamy and light. Initially served on tacos and tonight it was mixed into a salad. Love all the fresh herbs.
Elaine Gordon says
Awesome! Thank you so much! I'm so happy to hear you are enjoying this one in so many fun ways, Jeanne! Best, Elaine